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Every cook needs a ta-da moment. Come to the table with this–crackly meringues layered with satiny homemade caramel and the season’s best peaches–and you’ve got yours. You can make most of it one day ahead.
The perfect Pavlova should be snowy white, crisp on the outside and slightly marshmallowy on the inside. Getting it right every time is easy if you follow a few basic guidelines and there’s also trouble shooting tips based on personal pavlova flops!
Pavlova was created for – and named after – the Russian ballerina Anna Pavlova while she was touring New Zealand in 1926. Both Australia and New Zealand have laid claim to the recipe but I will let them fight it out among themselves! What is unquestionable is that the dessert is still enormously popular in both countries and around the world.
Pavlova is made from egg whites and sugar and has a unique squidgy texture thanks to the addition of vinegar (or cream of tartar) and a little cornflour. The egg whites are whipped until firm and then the sugar is gradually added until the meringue is glossy and so thick you could hold the bowl over your head without fearing it would fall out. Not that I advise you to do that last part!
This layered pavlova with caramelised peaches looks stunning and tastes sensational. The perfect easy summer dessert that’s sure to WOW everyone.
Peaches are naturally sweet and aromatic so you could use them fresh in the pavlova if you prefer. But with one simple step you can take them from delicious to OMG…
Ingredients:
MERINGUES:
1 teaspoon cream of tartar
6 large egg whites, at room temperature Dash of kosher salt…
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Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it’s the best pavlova they’ve ever tasted!
Ingredients:
For Meringues:
1 2/3 cups granulated sugar
2 tablespoons plus 2 tsp. cornstarch
1 vanilla bean pod, halved lengthwise
6 large egg whites, at room temperature Dash of kosher salt
1 teaspoon cream of tartar
For Filling:
2 cups fresh raspberries
1 1/3 cups plain fat-free Greek yogurt
1/4 cup granulated sugar, divided
1/2 cup crème fraîche Lemon thyme sprigs, for garnish
2 teaspoons fresh lemon thyme leaves (or 1 1/2 tsp. thyme leaves and 1/2 tsp. lemon zest) (optional)
2 large yellow peaches, peeled and thinly sliced (about 8 oz.)
Directions:
Preheat oven to 250°F.
Prepare meringues: Beat egg whites and salt with an electric mixer fitted with whisk attachment on medium-high speed until foamy. Add cream of tartar; beat until soft peaks form.
Scrape vanilla bean seeds from pod into a small bowl; discard pod. Whisk together sugar, cornstarch, and half of the vanilla seeds in a second small bowl. Set aside remaining vanilla seeds. Gradually add sugar mixture to egg white mixture, beating on medium-high speed until stiff, shiny peaks form, about 5 minutes (do not overbeat).
Line 3 baking sheets with parchment paper, and spread meringue mixture into 3 (8-inch) circles on prepared baking sheets. Bake at 250°F 1 hour and 15 minutes. Turn oven off, and open oven door just slightly. Let meringues stand in oven 30 minutes.
Prepare filling: If using, combine lemon thyme leaves and 2 tablespoons sugar in a small bowl; rub mixture together using your fingertips. Place peach slices in one bowl and raspberries in a second bowl. Sprinkle sugar mixture evenly over peaches and raspberries; toss each to combine.
Whisk together yogurt, crème fraîche, remaining vanilla bean seeds, and remaining 2 tablespoons sugar in a small bowl until smooth.
Assemble the pavlova cake: Place 1 meringue round on a cake stand or platter. Spread with a thin layer of yogurt mixture, and top with about three-fourths of the peaches. Top with second meringue round. Spread with a thin layer of yogurt mixture and top with about three-fourths of the raspberries. Top with third meringue round. Spread with remaining yogurt mixture, and arrange remaining peaches and raspberries on top of pavlova cake. Garnish with lemon thyme sprigs. Serve immediately.
source: allrecipes